Healthy Summer BBQ Ideas

Posted by Health Boutique on

Butterflied BBQ Prawns

Ingredients

  • 12 large prawns – butterflied
  • Olive oil
  • 2 cloves garlic – crushed
  • 1 tsp. chilli flakes
  • 1 lemon – zested and juiced
  • 2 tbsp. parsley – finely chopped
  • Pinch salt and pepper

Method

  • Coat prawns in olive oil, garlic, chilli, half the lemon zest and salt and pepper.
  • Add the prawns to the BBQ flesh side down and cook for about 2 minutes or until almost cooked through (they continue to cook even after taking off the heat)
  • Pour over The lemon juice, the rest of the zest and the parsley and serve on a platter.

Salmon Skewers

Ingredients

  • Sea salt
  • 2 fillets of salmon – chopped into bite size chunks
  • 3 lemons – sliced
  • 1/5 tbsps. Dill – chopped
  • Olive oil
  • 10 bamboo skewers (soaked in water for 20 minutes)

Method

  • Slide the salmon and lemon slices on to the skewers (alternating between the two)
  • Sprinkle with salt and olive oil and cook on the BBQ for 5 minutes, turning frequently.
  • Serve on a plate sprinkled with the dill and more sea salt.

Tofu Steak

Ingredients

  • 1 slab of tofu
  • Olive Oil
  • 3 tbs. mirin
  • 1 tsp. soy sauce
  • 2 tbs. white miso paste
  • Spring onions – sliced on the diagonal

Method

  • Cut the Tofu in half width ways then slice into roughly 5 centimeter by 3 centimeter slices (just make sure they’re not too small).
  • Then drain on paper towel and pat try.
  • Mix miso paste, mirin and soy sauce together until combined well.
  • Coat tofu in the marinade and allow to sit for 15 minutes or longer.
  • Preheat the BBQ grill and coat well with olive oil.
  • Once hot, add the tofu to the grill (reserving the left over marinade), turn the heat to low and close the BBQ lid.
  • Cook for 5 – 7 minutes then flip the tofu slices over and cook for another 5 – 7 minutes.
  • Once cooked and crispy apply another coat of marinade to the tofu, sprinkle with the spring onions and serve.

Pesto Mushrooms

Ingredients

For the Pesto –

  • 1 large bunch basil – leaves picked
  • ½ cup pine nuts
  • 2 cloves garlic – crushed
  • ½ cup olive oil
  • Salt
  • 4 large Portobello mushrooms – stems removed
  • Olive oil
  • Salt and Pepper

Method

  • Place all pesto ingredients in a blender and process until combined into a paste.
  • When combined, slowly add the olive oil while the motor is still running until emulsified.
  • Preheat the BBQ, brush mushrooms with olive oil and sprinkle with salt and pepper and place on the BBQ right way up.
  • After about 7 minutes flip over and pour the pesto into the mushrooms and close the lid of the BBQ.
  • Cook for a further 7 minutes and serve.

 

Chargrilled Corn on the Cob

Ingredients

  • 3 ears of corn – shucked and cleaned
  • 1 tablespoon of butter - melted
  • paprika (smoked paprika preferred)
  • 1 lime
  • 1 /2 bunch coriander – finely chopped
  • Salt flakes
  • Pepper
  • Buffalo Mozzarella

Method

  • Place corn directly on the BBQ and cook for around 10 minutes, turning occasionally.
  • Place on the serving dish and, in the following order, pour over butter and sprinkle over salt, pepper, paprika, mozzarella and coriander then squeeze over lime and serve.

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